Presenting the sotong kangkung! |
- Presenting the sotong kangkung!
- Fancy a meal of Kangaroo brains? Aussie cookbook will show you how to cook it!
- Escape to Easter Island!
- A space for you to breathe, stretch and heal
- Comfort me with a bowl of kuey teow thng
- Mexico’s Montes out of World Cup as injuries sour win
| Presenting the sotong kangkung! Posted: 31 May 2014 06:25 PM PDT
Unfortunately, it has lost its shine in recent times so fewer hawkers are selling it. It is served with a generous serving of heh ko (thick shrimp paste), some sweet sauce and spicy sambal. What makes this snack so special is in the way the cuttlefish and kangkung are prepared. These are first blanched in boiling hot water; this is where the skill of the hawker comes in as overcooked cuttlefish will become rubbery. The kangkung too has to be blanched quickly or else it will come out too limp and soggy. After the two main ingredients have been blanched, any extra water is shaken off before the sauce is added. The cuttlefish is arranged on top of the kangkung before the mixture of sauces are poured on top. A good shake of sesame seeds finishes off the dish. The soft, firm flesh of the relatively bland cuttlefish is given a lift from the burst of sweet, salty, spicy and shrimp-flavoured sauce. The whole concoction relies on the crunchy and fresh, green flavours of the kangkung to bring it all together; a good dish of joo hoo eng chai should not be overpowered by the pungent seafood flavours due to the shrimp paste and the cuttlefish. Nowadays, some hawkers tend to add only a little bit of shrimp paste to the sauce or some leave it out entirely, using only a mixture of sweet sauce and sambal. This could be due to the fact that some customers find the flavours of both the cuttlefish and shrimp paste too overpowering. It is not easy to find hawker stalls selling this particular dish anymore but here are a few to try out in Penang: 1) Song River coffee shop, Gurney Drive GPS: 5.432424,100.31716 Time: 7pm-11pm 2) Gurney Drive hawker center, Gurney Drive GPS: 5.439847,100.309038 Time: 6pm-11pm 3) Penang Free School hawker center, Taman Free School GPS: 5.403041,100.309135 Time: 5pm-11pm 4) Sin Kim San coffee shop, Macalister Road GPS: 5.416531,100.323769 Time: 6pm -- midnight 5) Goodall café, Jalan Gottlieb GPS: 6.137056,100.36191 Time: 6pm-11pm  |
| Fancy a meal of Kangaroo brains? Aussie cookbook will show you how to cook it! Posted: 31 May 2014 06:21 PM PDT
The "English and Australian Cookery Book" — hailed as the country's first recipe book using native ingredients — has gone on show in the southern state of Tasmania, 150 years after it was first published. One recipe reads: "Pan Jam: Roast kangaroos' tails in the ashes with the skin on; when nearly done, scrape them well, and divide at the joints. Then put them in a pan with a few slices of fat bacon, to which add a few mushrooms, pepper etc. Fry gently and serve. First-rate tack." The recipe's author Edward Abbott compiled the book in the mid-1800s during a period of financial hardship in the hope it could earn him a quick buck, said Ross Latham, who manages the Tasmanian Archive and Heritage Office. Other recipes in the book — which had the subtitle "cookery for the many, as well as for the 'upper ten thousand'"— included "Slippery Bob", a dish of kangaroo brains fried in emu fat, and one for roast emu, which Abbott said tasted like coarse beef. But while Abbott was able to get the book published, it failed to generate any interest and he died soon after without the monetary gain he hoped for, Latham said. He added that the book, which is on display at the Allport Library and Museum of Fine Arts in Tasmania's capital Hobart until August, was a reflection of the challenges early settlers and convicts faced in Van Diemen's Land — Tasmania's original name. "In the early days of white colonialism in Van Diemen's Land, because agriculture took a lot of time to blossom — as in be sustainable, the convicts for example were out there pretty much fending for themselves and so the whole notion of eating local wildlife wouldn't have been that uncommon," Latham said. The Allport family, which bequeathed the building where the museum displaying the cookbook is based, were also pioneers of native cuisine, the archivist said, adding that the exhibition was named after one family recipe called "stuffing the porcupine". "They cooked an echidna and Mary Allport wrote it in her journal as 'stuffing the porcupine'. She used a Scottish cookbook that she brought out from England with her and she described it as tasting like suckling pig," Latham said. Australia is home to a unique array of animals not found anywhere else in the world, including koalas, echidnas, dingos, platypuses and wombats. — AFP |
| Posted: 31 May 2014 06:17 PM PDT
At only 160 square kilometres in size, home to fewer than 6,000 inhabitants (the original islanders are called Rapa Nui) and thousands of kilometres away from the nearest continent, this is one of the most isolated places in the world. There is no better place to escape to, if one is so inclined. I call it checking one more item off my bucket list. My travel companions and I are greeted at the airport by Paul Pownall, who is our guide and host during this trip. Pownall runs a bed-and-breakfast here called Tekarera with a spectacular view of the sea. An American, he first visited Easter Island as an archaeologist's assistant in 1968 when he was only 16. Eventually he moved here after graduating and married a local Rapa Nui woman. He knows more about the island than most researchers. We are in very good hands.
Tahai, which comprises three separate ahu sites, was restored in 1974 by Pownall's mentor, the late Dr. William Mulloy. The first site, Ahu Vai Uri, is a row of five moai statues; Ahu Tahai is in the middle with a solitary moai. The third, Ahu Ko Te Riku, is the only moai with restored eyes. On its head is a pukao, which is a hat or topknot carved from reddish scoria, a type of volcanic rock. This is the first time we are in such close proximity to these statues. Previously, when we watched documentaries about Easter Island, these giant heads looked grand but honestly it's hard to be awed by something so detached from our lives. Now that we are standing right in front of the moai, we can't help but wonder how the islanders managed to build something so immense without any modern technology. For that matter, how did the ancient Egyptians build the pyramids? These feats will always remain a mystery and a wonder.
Till the mid-19th century, Orongo was the site of the Bird Man race, an annual competition with representatives from every clan on the island. The contestants, known as the Hopu, must climb down the treacherous cliffs and swim to Motu Nui, the largest islet off the waters of Easter Island, in order to seize an egg from the nests of the manutara (Sooty Terns). The first Hopu to make it back to Orongo with an intact manutara egg was crowned the Tangata Manu (Bird Man) and reigned over the other clans for a year. Benefits included rights over the collection of eggs and birds, crucial as a food source. This was a dangerous prize to claim as many Hopu perished from falls or shark attacks, making this the Rapa Nui version of "The Hunger Games." At nearby Ahu Vinapu, a pile of collapsed moai statues disguise the fact the underlying ahu has some of the most remarkable stonemasonry on the island. The heavy yet closely arranged basalt slabs remind one of similar stones at Machu Picchu in Peru that fit together tightly without mortar. En route to our next site, Pownall stops at a stony beach where we take in the sights and sounds of ocean waves breaking on rocks. He shows us where hidden blowholes may be found, the sea spray shooting high into the air like an intermittent geyser. The view of the endless sky meeting the deep blue sea is one I will cherish forever. Such is the joyous beauty of Mother Nature!
Many half-carved moai figures are still found here, emerging from the face of the mountain like sentries. Pownall tells us that some get damaged during transportation and the islanders, not being wasteful, would carve smaller moai statues from the broken pieces. Climbing a little higher, we discover a beautiful volcanic lake where wild horses graze by its banks and occasionally islanders (and tourists) skinny-dip. I'm not entirely sure that's allowed but we sure don't mind the view. Just a kilometre away from Rano Raraku is Ahu Tongariki, the largest ahu on Easter Island with 15 moai statues. One of these weigh 86 tonnes, making it the heaviest ever to be erected on the island. During the Rapa Nui's civil wars, the moai statues were toppled and in 1960, a tsunami swept them inland. It was only in the 1990s that Ahu Tongariki was fully restored and now it is the best spot on the island to catch the sunrise. Trust me; this is an absolutely postcard-perfect opportunity worth waking early for. If you are hungry (and you ought to be, after traipsing all over the island), head over to Anakena, a white coral sand beach, for a touch of barbecue, freshly squeezed juice and empanadas (Spanish-style pastry stuffed with shrimp or meat). Enjoy your lunch in the shade with a cool sea breeze blowing. As you might guess by now, there is another row of moai nearby too.
In the 19th century, when Peruvian slave raiders attacked Easter Island and kidnapped 1,500 victims (over half of the island's population), some managed to escape by hiding in these underground caves, many with exits towards the sea-facing cliffs. When the slave raiders were finally forced to release those they had captured, these survivors returned carrying smallpox from the mainland. The ensuing epidemic wiped out even more of the island's people. These caves were perhaps the Rapa Nui's last sanctuary. Despite their painful past, the Rapa Nui remain a friendly, laidback people with ready smiles for friends and strangers alike. As Easter Island is remote – half-way around the globe for most of us! – do stay for at least four days so you have enough time to explore, learn its history and geography, and simply wander around to take it all in. It's an experience of a lifetime. Tekarera Easter Island |
| A space for you to breathe, stretch and heal Posted: 31 May 2014 06:15 PM PDT
Opened in 2011, Upward Yoga is a pristine, open space. There are many photographs of New York city and I Love NYC posters. Ninie says, "I modelled Upward Yoga after my favourite studios in New York city. Those yoga studios don't use mirrors so I find students will correct their poses based on what they feel within rather than checking their reflections." Smiling, the petite yoga guru adds, "Most serious yoga practitioners seem to find their enlightenment in India. I found my place of peace in New York, and now here in my own studio."
Upward Yoga offers students the use of high-performance, slip-resistant Manduka mats, which are made from a blend of polyester and eco-certified PVC. Ninie says, "Serious yoga practitioners swear by this mat as it supposedly never gets damaged and has a lifetime warranty. The idea is it should last long enough to pass down to your children."
One of Ninie's favourite yoga books is Ashtanga Yoga As It Is by Matthew Sweeney, one of the most advanced practitioners of Ashtanga yoga in the world. She says, "I started yoga in 1999 but only began my Ashtanga practice in 2008. This book is an indispensable step-by-step guide, complete with what to do and how to eat." Ashtanga yoga requires serious discipline and commitment as it requires six days of two-hour practices per week. Ninie says, "It is not for everyone but I enjoy this, what I consider to be the most challenging form of yoga. Others often think I'm good at yoga because I am flexible and strong. In fact, all my flexibility and strength comes from practising Ashtanga yoga."
A framed poster on the studio wall displays the poses and sequence of the first and easiest series of Ashtanga yoga. For Ninie, it's both an easy reference and a source of motivation. She says, "I used to wake up at 4am to practice for a couple of hours before breakfast. For example, the Chaturanga (or yoga push-up pose) turns up 84 times in this sequence alone. Imagine doing that number of triceps push-ups!" Ninie admits that initially she didn't like Ashtanga yoga because being unable to do all the poses frustrated the perfectionist in her. It took her five years to complete all the poses in sequence. She says, "Ashtanga humbles me."
Two tall vases of peacock feathers have an important place in Ninie's studio and in her heart. She explains, "My mother-in-law gave me these feathers as she knew I loved feathers. My favourite pose is also called the Peacock Pose or Pincha." When Ninie was pregnant with her daughter, she found that the Pincha pose, previously difficult for her, was now easy. When it came time to name her newborn child, it was a no-brainer. She says, "Pincha chose her own name." 5. Bronze yogini figurines Ninie first saw these bronze figurines of yoginis (female master practitioners of yoga) at a shop in Bangsar. However, as they were very expensive, she decided to save up to buy them. She recalls, "I was pleasantly surprised when my husband bought me one for my studio opening." When Ninie returned to the shop to buy the rest, the shop owner told her someone had bought the rest. She was disappointed till she received another figurine from her husband for her birthday, and then a third for their wedding anniversary. She says, "They are a beautiful reminder of devotion to my practice as well as my husband's love."
Upward Yoga's feature wall used to be covered with numerous framed magazine interviews from Ninie's early years. She later removed them to remind herself not to hold on to the past as well as not to distract her students from their practice. In their place, she has put up a mural made from giant Scrabble tiles. She explains, "I used to be a big Scrabble player. I had bought some of these tiles as decorations for my daughter's first birthday and then decided to recycle them into a new focal point for yoga practice – to breathe, stretch, and heal."
The calm, steady glow of a candle's flame and the fragrance wafting from essential oil invigorate the minds and bodies that enter the Upward Yoga studio. Ninie says, "Each essential oil has a different healing attribute. My favourites are citrusy oils such as orange, tangerine, lemongrass and mandarin. These really help to refresh the studio and everyone within."
During her classes, Ninie plays a musical accompaniment for Ashtanga Yoga's Primary Series titled Learn to Float. Created by David Robson, the music leads practitioners through the sequence of poses to the steady, hypnotic beat of a drum. She says, "This helps deepen the focus on breathing during the practice. Also, I find the repetitive beats a form of meditation on its own." In the Tibetan Book of the Dead, everyone is believed to have a predetermined number of breaths in a lifetime. Ninie says, "Therefore, the longer the breaths we take, the longer we live. I always tell my students to inhale the optimism around you and exhale all the stress." 9. Singing bowl Similarly borrowed from Tibetan lore is the singing bowl (also known as a standing bell or suzu gong). Ninie shares, "The Tibetans believe that when you hit the rim of the bowl with a handle, it produces a fundamental frequency that balances and rearranges the molecules in your body back to perfection again. At the end of my classes, I will ring the singing bowl to wake my students up from Savasana or the resting pose." Ninie's singing bowl is a handmade bronze bowl from Ubud, Bali, where she attends the BaliSpirit Yoga Festival every year. She says, "As it's handcrafted, the bowl is not perfectly smooth and therefore produces a more organic sound. It creates different energies that are healing and meditative." Upward Yoga Bungaraya Complex, Persiaran Golf, Saujana Resort, 40150 Subang, Selangor |
| Comfort me with a bowl of kuey teow thng Posted: 31 May 2014 06:13 PM PDT
It was the place everyone gravitated to to satisfy their tummies after they visited the nearby market and banks. People referred to the coffeeshop as "Mak Yee", a nod towards the upstairs Country Kitchen restaurant's Chinese name. Sadly, that corner shop is gone. Now in its place, you will find Public Bank Berhad. After the coffee shop's closure, the couple moved around different places like Sunway Mentari and Taman SEA before settling down at their current location at Restoran Rock Garden Seafood. The space is round the corner from the Petaling Jaya Old Town wet market, which makes it easy to top up any missing ingredients. It also houses stalls that sell steamed fish head and nasi lemak.
Later he moved to Kuala Lumpur where he made drinks at Hock Seng Restaurant, Lucky Garden, Bangsar and met his wife. After their marriage, the couple decided to set up a stall in PJ State. One of his relatives taught them a homemade recipe for kuey teow thng, a Northern delicacy. It's a simple bowl of noodles where the taste hinges on the chicken broth. Starting as early as 4am, Kong starts to make the chicken broth with whole chickens that will be kept on the stove the whole day. As and when, he tops up the broth with chicken parts to let it stew longer to extract the flavour. The result is a sweet clear broth that is good to the last drop. Traditionally it's served with silky kuey teow noodles but you can request for your preferred type of noodle. The noodles is topped with all kinds of goodies -- poached chicken slices, chicken liver, crunchy chicken gizzards, fish balls, fishcake slices, beancurd skin or foochok, and coagulated pig's blood cubes. Just before it's served, a spoonful of aromatic fried garlic is added to give it more flavour. It's a satisfying bowl with the goodness from the broth and the accompanying ingredients. Patrons can also order a plate of perfectly poached chicken together with blanched bean sprouts. Kong insists on using free range chickens or "tai shan kiok" from Bukit Mertajam from trusted suppliers for its smooth texture. He also sells choy yuen kai or kampung chicken too.
State Koay Teow Thng stall, Restoran Rock Garden Seafood, Corner of Jalan Penchala and Jalan Othman, Petaling Jaya. Tel: 017-3963210/016-2352433. Open: 6am to 2pm. Closed on Sundays. |
| Mexico’s Montes out of World Cup as injuries sour win Posted: 31 May 2014 06:02 PM PDT
Ecuador's squad may also be impacted by the incident, with midfielder Segundo Castillo carried off the pitch with a suspected knee injury. Just two minutes after the livewire Montes had put Mexico ahead, he and Castillo slid into a 50-50 challenge and it was quickly apparent the Mexican had suffered a serious injury. Montes was carried off on a stretcher and taken to a nearby hospital with Mexico coach Miguel Herrera later confirming he had suffered a broken tibia and fibula. "It's the tibia and fibula and he'll have to have an operation which won't be at all easy," Herrera told the post-match news conference. Some Mexican players were in tears after watching Montes writhe in agony while he was receiving treatment on the field - and that was not the end of El Tri's injury torment. Herrera was also concerned about a foot injury suffered by captain and central defender Rafa Marquez who was also sent to hospital for further examination although he later said it was not too serious. "We'll wait, in fact he could move his foot very well with a little pain but there were no signs of anything worse... (but) we must rule out everything and not take risks," Herrera told TV Azteca at the end of the match. Away from the injuries, the game, played in front of 84,876 fans at the home of the NFL's Dallas Cowboys, showed again that Mexico have rediscovered their mojo under Herrera. After a poor qualifying campaign, El Tri are now unbeaten in eight games under Herrera, including Wednesday's 3-0 win over Israel that began their warm-ups for Brazil. Mexico led 1-0 at the break thanks to a superb 25 yard drive from Montes and they had played some entertaining football prior to his injury. Ecuador, though, twice came close to equalisers in the second half - Fidel Martinez had a goal disallowed following a goalmouth scramble in the 62nd and a minute later a Joao Rojas effort was cleared off line by Mexico defender Paul Aguilar. But a spectacular blast from 30 yards from Marco Fabian doubled Mexico's lead in the 69th minute, the midfielder finding some space before unleashing a fierce drive. Seven minutes later the game was put beyond Ecuador when Giovani dos Santos shot against the post and the ball rebounded into the net off the back of Ecuador keeper Maximo Banguera. Ecuador, whose defence had looked shaky throughout, did restore a little pride with a low free kick from Enner Valencia which skidded through a crowded penalty area. At the tournament starting on June 12, Mexico will face Cameroon, Brazil and Croatia in Group A, while Ecuador are in Group E with Switzerland, France and Honduras. — Reuters |
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